The Amino Acid Composition of α-Amylase from Bacillus subtilis

Influence of media composition on the production of alkaline α-amylase from Bacillus subtilis CB-18.

BACKGROUND Starch, a homopolysaccharide is an important and an abundant food reserve and energy source. Starches are processed to yield different products which find many industrial applications. Alpha-amylases hydrolyze starch by cleaving α-1,4-glucosidic bonds and have been used in food, textile and pharmaceutical industries [Sun et al. 2010]. Enzymatic conversion of starch with amylase prese...

The amino acid composition of alpha-amylase from Aspergillus oryzae.

o-Amylases have been obtained in crystalline form from a variety of sources covering the animal and vegetable kingdoms. A comparative study of their chemical composition seemed particularly appropriate, since all these enzymes, catalyzing the same chemical reaction, have been shown to possess many common features. The amino acid composition of several cy-amylases has already been described (l-5...

Bottleneck in secretion of α-amylase in Bacillus subtilis

Amylase plays an important role in biotechnology industries, and Gram-positive bacterium Bacillus subtilis is a major host to produce heterogeneous α-amylases. However, the secretion stress limits the high yield of α-amylase in B. subtilis although huge efforts have been made to address this secretion bottleneck. In this question-oriented review, every effort is made to answer the following que...

Heterologous expression, biochemical characterization, and overproduction of alkaline α-amylase from Bacillus alcalophilus in Bacillus subtilis

BACKGROUND Alkaline α-amylases have potential applications for hydrolyzing starch under high pH conditions in the starch and textile industries and as ingredients in detergents for automatic dishwashers and laundries. While the alkaline α-amylase gains increased industrial interest, the yield of alkaline α-amylases from wild-type microbes is low, and the combination of genetic engineering and p...

Thermostable α-amylase from Lignocellulosic Residues Using Bacillus amyloliquefaciens